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Month: August 2016

Some of you might have spotted it already – I had the pleasure of writing a recipe for a healthy dessert for Schweizer Gesundheitstage. You can find the post concerning my creation right here. And now, it want share it with you as well, in both English and German, of course.I looove blackberries and I am so happy to have them sweet and ripe in my garden at the moment. They’re not only delicious to eat, but also very healthy. In order to keep the whole dessert healthy, I reduced the amount of sugar to a minimum and substituted it partly with elderflower syrup. Additionally, I used muscovado sugar instead of white sugar und chose yoghurt over cream.

This gives you a light and refreshing dessert you won’t have any remorse or regrets about. Enjoy and treat yourself!

Put the blackberries and the sugar into a small pot and bring to the boil. Then, let it simmer for about 10 minutes.

Press the blackberries through a sieve into a bowl. If the mixture you get is very hot, put it into the fridge for a few minutes.

Add yoghurt, lemon juice and elderflower syrup.

Taste the mixture – depending on the sweetness of the blackberries you might want to add a bit of powdered sugar now. Be careful: Through the freezing process, the mixture will lose a bit of sweetness.

Put the blackberry mixture into the ice cream maker and freeze it according to the manufacturer’s instructions. For a soft texture consume right now, for a firmer texture place it into a container and put it into the freezer as long as you like. Tip: Of course, this recipe works also without an ice-cream-maker. Just put the mixture into the freezer and whisk every hour until the mixture is frozen.

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To get a printed version: Download the pdf. (Both English and German versions available!)

Today is the 1st of August and in Switzerland, this is a special day. Today, we celebrate our national holiday! Correspondingly, I have created a wonderfully summery and fruity Dessert: Profiteroles in the shape of a Swiss Cross. (Or something like a double éclair, if you like. 😉 )They’re filled with a wonderfully light lime mousse and fresh raspberries, strawberries, redcurrants and peach. A soft little summer dream…and absolutely delicious! They lightness and the wonderful colours match perfectly the lovely flowers that can currently be seen in my garden…By the way: If you’re not Swiss or this Comes to late to bake today you can also make “normal” profiteroles or éclairs with this recipe. I had a bit of dough left over and so I’ve also made a few small profiteroles. Aren’t they cute?Liebi Grüess und en schöne 1. Auguscht,

Bettina.

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Summery Swiss Cross Profiteroles for the 1st of August

yield: about 8 filled crosses

preparation time: 1h 15 min

total time: 1h 45 min

Ingredients:

tools:

­ piping bag

­ star-shaped nozzle

for the choux pastry:

­ 1dl milk

­ 0.8 dl water

­ 45g butter

­ 1 pinch of salt

­ 2-3 tbsp. sugar

­ 120g flour

­ 3 eggs (slightly beaten)

for the filling:

­ 3 dl cream

­ 1 sachet of Express Gelatine

­ 2-3 tbsp. sugar

­ 2 tbsp. elderflower syrup

­ ½ lime, zest and juice

­ fruits depending on your liking and the season (I used raspberries, strawberries, redcurrants and peaches)

for the decoration:

­ powdered sugar

Preparation:

Preheat the oven (or, if possible two ovens) to 190°C.

Put milk, water, butter, salt and sugar in a medium pot and bring to the boil. Reduce the heat.

Add all the (sieved) flour at a time and stir 1-2 minutes until a soft dumpling forms which doesn’t stick to the bottom of the pot anymore

Take the pot away from the stove and let it rest shortly.

Add the eggs one at a time and stir them into the dough. Make sure that the dough gets soft but doesn’t dissolve.

Put the dough into the piping bag and pipe 8 crosses (about 10 cm long and wide).

Bake the crosses for 20-25 minutes in the middle of the oven. Be careful: Don’t open the oven during these 30 minutes!

While the profiteroles are in the oven, prepare the filling: Whip 1.5 dl cream (with Express Gelatine and sugar) until stiff. Add elderflower syrup, lime zest and juice. Fill the cream mixture into a piping bag and put into the fridge.

Wash and dry the fruits. If necessary, cut them into small pieces.

When the 20-25 minutes, are over, switch off the oven and let the profiteroles dry in the slightly opened oven for about 10-15 minutes. Then, take the profiteroles crosses out of the oven and let them cool down completely on a cooling rack.

Cut the crosses horizontally and pipe the lime cream on both sides, then put fruits onto the cream.

Store cool until you serve the crosses, then dust with powdered sugar and enjoy

(recipe of the profiteroles adapted from „Luftig-leichter Brandteig“ by Luise Lilienthal)_________________________________

To get a printed version: Download the pdf. (Both English and German versions available!)